Looking for a foolproof way to cook brisket that’s tender, juicy, and full of flavor? This Sous Vide Brisket recipe is the answer! By using the sous vide method, the brisket is slow-cooked to perfection, retaining its moisture and becoming melt-in-your-mouth tender. The final oven finish creates a rich, flavorful bark that adds the perfect crispy texture to the brisket. Whether you’re cooking for a special occasion or a casual dinner, this oven-finished brisket recipe is sure to impress. With minimal hands-on time, you’ll get perfect results every time!

Ingredients:
- ¼ cup salt
- 2 packed tablespoons brown sugar
- 1 tablespoon paprika
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 teaspoon dry mustard
- 1 tablespoon dried thyme
- ½ teaspoon cayenne pepper
- 1 brisket (about 5 pounds, flat or point-cut)
Instructions:
- Prepare the Sous Vide Bath:
Fill a large, heat-resistant pot or container with water. Insert your sous vide immersion circulator and set it to 155°F (68°C). Ensure the water level is between the minimum and maximum markers on the circulator. - Make the Dry Rub:
In a small bowl, combine ¼ cup salt, 2 tablespoons brown sugar, 1 tablespoon paprika, ½ tablespoon garlic powder, ½ tablespoon onion powder, 1 teaspoon dry mustard, 1 tablespoon dried thyme, and ½ teaspoon cayenne pepper. Whisk together until well blended. - Season the Brisket:
Lay the brisket on a cutting board. Sprinkle two-thirds of the spice mixture over all sides of the brisket. Gently rub the spices into the meat for even coverage. Set aside the remaining rub for later. - Sous Vide Cooking:
Place the rubbed brisket into a vacuum-seal or food-safe bag. Seal the bag tightly using a vacuum sealer or the water displacement method (see notes). Once the water bath has reached the target temperature of 155°F, submerge the sealed bag in the water, ensuring the brisket is fully covered. Use weights or silverware to weigh the bag down if necessary.
Cook the brisket for 24 to 36 hours, depending on your texture preference. After 24 hours, the brisket is fully cooked but continues to become more tender with longer cooking times. - Finish in the Oven:
Preheat your oven to 300°F (150°C) and position the oven rack in the lower-middle section.
Once the brisket has finished cooking, remove the bag from the water bath. Carefully take the brisket out of the bag and pat it dry with paper towels. Sprinkle the remaining dry rub evenly over the brisket. - Roast the Brisket:
Transfer the seasoned brisket to a baking pan and place it in the preheated oven. Bake, uncovered, for 2 hours, or until a dark bark has formed on top of the brisket. - Rest and Serve:
Remove the brisket from the oven and transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for 30 minutes. Once rested, slice the brisket against the grain and serve with your favorite sides.
Why You’ll Love This Recipe
This Oven-Finished Sous Vide Brisket delivers a perfect combination of tender, juicy meat with a flavorful, smoky crust. The sous vide cooking method ensures the brisket remains moist and cooked to perfection, while finishing it in the oven creates a satisfying, crispy bark. Whether you’re preparing a family meal or a special occasion feast, this brisket will impress everyone with its rich, savory flavor and melt-in-your-mouth texture.

Tips
- Sous Vide Tip: If you don’t have a vacuum sealer, you can use the water displacement method to seal the bag. Make sure all air is removed to prevent the brisket from floating.
- Resting Time: Letting the brisket rest after baking is crucial for allowing the juices to redistribute, ensuring every slice is juicy and tender.
- Flavor Boost: If you want to enhance the flavor, you can add a little smoked paprika or chipotle powder to the rub for a smoky kick.
Variations and Substitutions
- Different Cuts of Brisket: While this recipe uses a 5-pound brisket, you can adjust the cooking time for other cuts such as a 3-4 pound brisket. Cooking times may vary based on the thickness of the meat.
- Rub Variations: Feel free to experiment with different spices in the rub. For a sweeter flavor, add more brown sugar. For extra heat, increase the cayenne pepper or add chili powder.
- Smoking Option: If you prefer a smoky flavor but don’t have a smoker, you can add a few drops of liquid smoke to the rub or finish the brisket on a grill after baking for added char.
FAQs
How long should I cook brisket sous vide?
You can cook brisket sous vide anywhere from 24 to 36 hours, depending on how tender you like it. 24 hours will give you a fully cooked, tender brisket, while 36 hours will result in a more melt-in-your-mouth texture.
Can I freeze sous vide brisket?
Yes, you can freeze the cooked brisket after sous vide cooking. Just make sure to wrap it tightly in plastic wrap and foil, and store it in an airtight container or bag.
What is the best brisket for sous vide?
Both flat-cut and point-cut brisket work well for sous vide cooking. The point-cut has more fat, resulting in a juicier and more flavorful brisket, while the flat-cut is leaner and more uniform in shape.
Serving Suggestions
This sous vide brisket pairs perfectly with classic BBQ sides like coleslaw, mashed potatoes, or roasted vegetables. You can also serve it on a sandwich with pickles and mustard for a delicious brisket sandwich. For a lighter option, pair it with a fresh garden salad or sautéed greens.
Oven-Finished Sous Vide Brisket
10
servings15
minutes7
hoursIngredients
¼ cup salt
2 packed tablespoons brown sugar
1 tablespoon paprika
½ tablespoon garlic powder
½ tablespoon onion powder
1 teaspoon dry mustard
1 tablespoon dried thyme
½ teaspoon cayenne pepper
1 brisket (about 5 pounds, flat or point-cut)
Directions
- Prepare the Sous Vide Bath:
- Fill a large, heat-resistant pot or container with water. Insert your sous vide immersion circulator and set it to 155°F (68°C). Ensure the water level is between the minimum and maximum markers on the circulator.
- Make the Dry Rub:
- In a small bowl, combine ¼ cup salt, 2 tablespoons brown sugar, 1 tablespoon paprika, ½ tablespoon garlic powder, ½ tablespoon onion powder, 1 teaspoon dry mustard, 1 tablespoon dried thyme, and ½ teaspoon cayenne pepper. Whisk together until well blended.
- Season the Brisket:
- Lay the brisket on a cutting board. Sprinkle two-thirds of the spice mixture over all sides of the brisket. Gently rub the spices into the meat for even coverage. Set aside the remaining rub for later.
- Sous Vide Cooking:
- Place the rubbed brisket into a vacuum-seal or food-safe bag. Seal the bag tightly using a vacuum sealer or the water displacement method (see notes). Once the water bath has reached the target temperature of 155°F, submerge the sealed bag in the water, ensuring the brisket is fully covered. Use weights or silverware to weigh the bag down if necessary.
- Cook the brisket for 24 to 36 hours, depending on your texture preference. After 24 hours, the brisket is fully cooked but continues to become more tender with longer cooking times.
- Finish in the Oven:
- Preheat your oven to 300°F (150°C) and position the oven rack in the lower-middle section.
- Once the brisket has finished cooking, remove the bag from the water bath. Carefully take the brisket out of the bag and pat it dry with paper towels. Sprinkle the remaining dry rub evenly over the brisket.
- Roast the Brisket:
- Transfer the seasoned brisket to a baking pan and place it in the preheated oven. Bake, uncovered, for 2 hours, or until a dark bark has formed on top of the brisket.
- Rest and Serve:
- Remove the brisket from the oven and transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for 30 minutes. Once rested, slice the brisket against the grain and serve with your favorite sides.

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